I use raclette in a cauliflour and broccoli bake, along with finely sliced onion, and bechamel. I just poke slices between the florets, lay some on top then pour over the bechamel. Breadcrumbs can be sprinkled over before baking but I prefer not to. Regards, the boy.
Saw a different bird on a fat ball in the woods today, any ideas please. Definately a member of the tit family, smaller than a great tit, but similar colours, with a white patch on the back of its head. Regards, the boy.
Sampled the blended wines yesterday, hic! The pineau type wjth eau d' vie turned out quite well, if a little sweet and really full bodied. Not being an expert on wines I wouldn't know if this is normal in pineau type wines. The blend with port is an absolute winner and very enjoyable, maybe a little too much so! Thanks for the ideas, Regards, the boy.
Hi chancer, meat turns brown at around 62 degrees c, so if you want your lamb, rare, keep the core temp under that. I prefer other meats, cooked to a temp. of around 83/4 minimum, but that is only my preferrence. Regards, the boy.
Must disagree ref. the tomato's pachapapa, wouldn't be summer without them, greek salads, also making jars of passata for sauces etc. Be lost without em! Regards, theboy
Hi sweet 17, new chutney's we tried this year were spiced plum chutney and pear and walnut chutney. Both turned out really well. You might even consider onion chutney which is always a winner when eaten with cheese. regards, theboy.